Method:

• 1

  Beat the eggs in a bowl and season them with the finely chopped aromatic herbs, fresh cream and a pinch of salt and pepper.

• 2

  Heat a 20-cm diameter crêpe pan on a high flame. Pour on a ladle-full of the batter and keep turning the pan until a uniform layer has been obtained. Cook for approx. 2 minutes, until the crêpe is golden. Using a spatula, turn the crêpe over and cook it on the other side for another 2 minutes. Put it on a plate and repeat this sequence until the batter is finished.

• 3

  Place the beans, goat’s cheese, chopped parsley, 1 tbsp of oil and the lemon juice in a bowl. Mash with a fork and season with a pinch of salt and pepper. Brush the bread with a little oil and toast it under the grill. Spread it with the creamed bean mixture. Finish off with some rocket, the crêpe and top with more rocket. Drizzle with a little oil and season with a pinch of salt and pepper. If desired, cut the bread in half and make a two-layer sandwich.
• Buon appetito!